The African Egg roll is entirely different from the famous Chinese Egg Roll. In Africa, we prepare our version of Egg Roll just as the name implies. It is boiled Egg wrapped in a mass of dough and deep-fried.
This Egg roll is often sold as street food in west africa. However, Tea lovers can have this for breakfast. Also, you can serve it with a glass of cold juice for brunch; For me, I eat this any time of the day – and I must add, it is a very filling snack.
Just like the Scotch Egg, the African Egg roll is deep fried and also very easy to make. However, a key to achieving great success in making this recipe lies in the preparation of the dough; the dough will be a little wet and soft and a bit hard to work with, don’t be too concerned about that at this stage. By the time the dough is left to rest for about 15 to 20 minutes, it will turn out well. Though it will still be soft, however, it will be more manageable. If you use the exact measurements below, you will get exactly what you see here.
Important notes
-
Do not wrap all the eggs at once except you are ready to fry them right away. Only wrap as you fry. If you do otherwise, the dough around the egg will continue to rise. This will cause the dough to lose its snug fit around the egg by the time you fry.
-
The Egg Rolls should be fried on medium heat. Frying on a high heat will prevent the Egg Roll from cooking on the inside. Don’t worry the Egg Roll will not get soggy in the Oil as long as the Oil is not cold.
- Use enough Oil to deep fry in other to get the best result.
-
You can also bake this if you choose to, but the Egg Roll will not be as soft on the inside as the deep fried one.
WATCH AFRICAN EGG ROLL VIDEO
African Egg Roll Recipe
Ingredients
- 2 Cups Flour
- 1 Egg
- 1 Tsp Baking powder
- 1/4 Tsp Salt
- 1/2 Tsp Nutmeg
- 2 Tbsp Margarine
- 8-9 Tbsp Water
- 5 Eggs Boiled
- 2 Tbsp Sugar
Instructions
- In a large bowl, mix together the Flour, Baking powder, Salt, Sugar and Nutmeg
- Use your fingers to blend the Margarine into the flour until it’s crumbly.
- Add the beaten egg and mix together. The dough should look dry at this point.
- Begin to introduce the water a little at a time and work the dough till dough is soft and sticky but still workable.
- work the dough for about a minute then cover it and let it rest for about 15 to 20 minutes.
- Work the dough again for a couple of seconds to a minute and divide it into 5.
- Tightly wrap each of the dough around each Egg.
- Fry on a medium heat turning over and over again until it’s golden brown.
- Serve your Egg Roll hot or warm. Enjoy!
Video
Nutrition
Really dis good
Thanks so very much for this ma’am, God bless you! Please ma, how can I add up this recipe for 120pcs of egg roll?
My Eggrolls always crack open, I don’t Kno what else to do. Please help.
First your oil should not be too hot or too cold. Second roll the egg roll very tightly and lastly, roll the egg rolls immediately you are ready to fry
well said 🙂
Please ma, the calories written here;is it for all six egg rolls derived from the ingredients or it is for just one.Thanks
That’s for 5egg rolls the other egg is what u mix with your flour to make the dough
perfect
hy ma’am nice recipe God bless you
Please ma how can I bake my eggrolls instead of frying,what degrees and time should I use, thanks please I am waiting for your response
Thank u for ur recipe chef Lola,I used the recipe to make 300pieces of egg roll and it came out well. The people I made it for really enjoyed it… Thank u ma’am
Kudos Lorpe! You must have really done justice to it!! So pleased everyone enjoyed it!!!
Hi ma,am uthman i was just about to try it and may god help me finish my project and make it looks nice.
I hope it turned out well for you?
Hello ma,
pls am to make 60 egg roll pls ma
how many Tsp of beaking powder do i need?
how many Tsp of salt?
how many cups of flour?
how many nutmeg?
how many Tbsp of margarine?
how many eggs?
how many Tbsp of sugar?
Thanks ma
its my first time ma lola
Hi dear
When I made my egg roll, it was suggy and did not look round when I was frying them, please I would like to know what I did wrong, thanks
Thanks aunt Lola for the recipe. I’m just trying it today. I want to surprise my almost 4 year old and his dad when they return home andb its coming up nicely. Pls can we have recipe for spring rolls ma? God bless you richly.
Thanks a lot ma, pls am making 80 pic of egg roll how many kole of flour sugar milk butter baking powder and nutmeg should I use pls very important
I want to ask Mrs Lola why is egg roll opening when it’s enter oil while frying
Thanks so much Madam. but ma what is the works of margarine
thanks for the recipe. I tried it but mine is a little bit hard. how can I correct it?
Hmm…was your dough hard? The dough is meant to be really soft when making the batter. Don’t be tempted to add more flour otherwise, the resulting egg rolls will be hard. Also, make sure your baking powder is active. I hope that helps?
Thanks for the recipe it’s helpful .
I’m glad you found it helpful Tomilola. 🙂
nice nice nice!!
Glad you like it 🙂
Pls ma, could cause the egg roll not to increase (rise) in size and be soft inside?
How much flour,sugar,butter,salt,egg can I use for 120pieces of egg roll??
multiply whatever is there by 40, so 80 cups of flour, 80 tbsp of sugar, 80 tbsp of margarine, 10 tsp of salt, and 120 eggs
The receipe was wonderful
But mine was a little bit strong
What could be the cause pls
I like this, it’s gr8
Thanks Christy 🙂
How do I use the recipe if my flour is in kilo
This is nice thanks. Please i want to make 30 pieces, please ma its being a while so i want to ask can 12 cups and 1sachet of butter be enough, and is it a must i use milk and egg in mixing. Please need ur help urgently
I used 3kilos for 60rolls. I believe a kilo and half is OK for 30rolls. Also a sachet of butter would be too much for I didn’t used up to one sachet for the 60 rolls and they came out fine. According to My measurements.. You can use a kilo and half for the dough 125ml extra flour for working the dough then 130ml of butter. I hope this helps.
Thank you very much for this recipe.
Pls madam Lola I wound like u to teach me most if this cattery snacks and tell me how much to pay as a student I really want to learn from u ,u have really motivated me pls ma help ur like girl thanks
Hi dear Evelyn, I don’t have a catering school. All my recipes are posted on this platform as well as my YouTube channel. Thank you .
Thank u very much .u made my day
You are welcome 🙂
Pls ma, could cause the egg roll not to increase (rise) in size and be soft inside?
How do I use the recipe if my flour is in kilo
Thanks
Please how many grams of flour, butter, nutmeg, sugar, milk and yeast will make 155 pieces of egg roll?
Hello Aunty Lola. Thanks for this recipe, I used it for 170 piece of eggroll and it was nice thanks
You go, girl! Thanks for the feedback. 🙂
You go, girl! Thanks for the feedback. 🙂
Hello Aunty Lola. Thanks for this recipe, I used it for 170 piece of eggroll and it was nice thanks
Can i use vegetable oil in place of margarine?
Sincerely, I have never used Oil for my Eggrolls but to be on a safe side, I will advice you to use Margarine. However, you can experiment with Oil if you have the courage. I hope that helps?
Sincerely, I have never used Oil for my Eggrolls but to be on a safe side, I will advice you to use Margarine. However, you can experiment with Oil if you have the courage. I hope that helps?
Can i use vegetable oil in place of margarine?
Hi Dear,
I absolutely love the way you cook, and bake.Just you know being a European, i dont really know how many gramms suppose to be 1 cup.I have checked many sites, but all of them were different for the exact result.
Could you pls tell me in this receipe this two gramms, how much gramms suppose to be?
Thank you very much for your king response.
Yours sincerely
Timi Komaromy
Hi Timi, I’m sorry to hear that. I have inserted a conversion button on the recipe. You can click on it to give you the appropriate conversion.
Hi Timi, I’m sorry to hear that. I have inserted a conversion button on the recipe. You can click on it to give you the appropriate conversion.
Alright my deardarling, thank you very much for your kind response💝💝💝
You are welcome Timi. 🙂
Aunty Lola, thanks so much for sharing this knowledge with us. May God replenish your knowledge more and more every day of your life amen.
Amen… Thanks, Ifeyinwa. 🙂
Hi Dear,
I absolutely love the way you cook, and bake.Just you know being a European, i dont really know how many gramms suppose to be 1 cup.I have checked many sites, but all of them were different for the exact result.
Could you pls tell me in this receipe this two gramms, how much gramms suppose to be?
Thank you very much for your king response.
Yours sincerely
Timi Komaromy
Is it nessecery to put beated egg
Yes, it is.
Yes, it is.
Is it nessecery to put beated egg
I followed this recipe accordingly. But I guess the mistake I made was I didn’t completely deep fry it ( I mean I poured a lot of oil in the pan, but not enough to complete cover the buns, so they couldn’t roll over unless I turned it). Anyway, it ended up turning out not well; when I cut into the egg roll, the dough was not looking well fried, some parts were still feeling like raw dough.
I don’t know if I can re-fry them, or maybe I should just throw them away, because I don’t think they’re healthy to eat the way they are, lol.
Please, what can I still do to remedy the situation, Chef Lola?
Sorry it’s just morning here, I just woke up to see your comment…Yes dear, there is no short cut, deep frying all the way….You can try placing it in the oven at about 350 degrees F. I don’t know if that will work but i guess it should.
Sorry it’s just morning here, I just woke up to see your comment…Yes dear, there is no short cut, deep frying all the way….You can try placing it in the oven at about 350 degrees F. I don’t know if that will work but i guess it should.
I followed this recipe accordingly. But I guess the mistake I made was I didn’t completely deep fry it ( I mean I poured a lot of oil in the pan, but not enough to complete cover the buns, so they couldn’t roll over unless I turned it). Anyway, it ended up turning out not well; when I cut into the egg roll, the dough was not looking well fried, some parts were still feeling like raw dough.
I don’t know if I can re-fry them, or maybe I should just throw them away, because I don’t think they’re healthy to eat the way they are, lol.
Please, what can I still do to remedy the situation, Chef Lola?
Hello nice recipe. But pleasr if i may ask wat is d measurement of ur cups in grams? Why I’m askin is because der are various kind of cups sizes.. Tanx
You are right Emmy, Please check measurement conversion table on the site
You are right Emmy, Please search the site for the measurement conversion table
Can I refrigerate the dough and use it in the Morning. (I’m making it the night before)
Yes you can but make sure it is tightly wrapped in a plastic bag with no air in it and allow it to come to room temperature before wrapping it around the Egg and frying it.
Yes you can but make sure it is tightly wrapped in a plastic bag with no air in it and allow it to come to room temperature before wrapping it around the Egg and frying it.
Can I refrigerate the dough and use it in the Morning. (I’m making it the night before)
Thanks for the video, it’s so helpful. Please may I know the grammage of the a cup of flour you used.
Hi Jane, Please check this link for the appropriate conversion cheflolaskitchen.com/measurement-conversion-table/
Hi Jane, Please search for the measurement conversion table on the site.
Thanks for the video, it’s so helpful. Please may I know the grammage of the a cup of flour you used.
Good morning chef lola thank you for the video is very nice , can please show me the receipt for making cake slowly and the measurements of the things well , thank you
Hi Hawa, I guess you are referring to the Nigerian Cake? If yes then you can check the detailed written recipe for pound cake by searching the site.
Hi Hawa, I guess you are referring to the Nigerian Cake? If yes then please search for the nigerian pound cake recipe on the site.
Pls can I add yeast to eggrpll?
Pls can I add yeast to eggrpll?
Not for this particular recipe.
Not for this particular recipe.
Pls ma I don’t no why my dough will nt rise after covering it for some minutes
Hi Ogochuckwu, the dough will not rise because it’s not a yeast dough. The resting time is to allow the liquid content to saturate the flour so that you can have a less sticky dough. I hope that helps?
Good morning chef lola thank you for the video is very nice , can please show me the receipt for making cake slowly and the measurements of the things well , thank you
Hello nice recipe. But pleasr if i may ask wat is d measurement of ur cups in grams? Why I’m askin is because der are various kind of cups sizes.. Tanx
Please how many Kilo of flour and butter will make 100 pieces of egg roll